Preparation

Combine parsley, vinegar, garlic and chile flakes in a food processor and mix until smooth. Season chimichurri with salt and pepper to taste and stir in olive oil.

In a large saucepan, bring 5 cups cold water and 1 tablespoon salt to boil and cook freekeh, skimming off foam while stirring occasionally. Cover tightly, lower heat to simmer and cook for 40 minutes. Transfer to bowl and toss with ½ cup of chimichurri and asparagus. Then toss with tomatoes and arugula.